Sunday, May 25, 2014

grilled corn w/ chili-lime butter

Memorial Day weekend is pretty much the kick-off for our season at the b&b, so that means a busy holiday weekend for me. I didn't get out in the boat, or to the beach, or even to the Memorial Day Service, but we did do some grilling for dinner.

2) 4-6 ears corn (I used fresh corn that had the husk/silk removed). We brushed each piece with the Chili-Lime Butter and wrapped individually in heavy foil.

If using corn in husk: Remove large outer husks from each ear of corn; turn back inner husks and remove silk. Spread each ear with about 2 tsp. Chili-Lime Butter. Pull husks up over ears; tie with fine wire. Reserve remaining butter to put on corn when serving.